While I love big celebrations as much as the next person, I will always and forever prefer something smaller, simpler and more intimate. While my husband and I didn’t elope we were sure to keep things focused, above all else, on our love. The love that would see us through a lifetime and give us a family.
When Lanson B. Jones Floral Events asked me to create a picnic-style spread for an elopement shoot with Dana Fernandez Photography I couldn’t say yes fast enough. I made roasted vegetable sandwiches on homemade ciabatta, a pretty crudite and cheese board and a few desserts to really sweeten the day. When planning menus I think that it’s important to keep food beautiful, delicious and practical. We are in Texas and it can get hot even on the prettiest October day. In keeping that in mind, for dessert I created a brown sugar and walnut picnic cake topped with loads of fresh fruit, including cinnamon poached pears, and drizzled with a homemade butterscotch sauce. Then just for kicks I decided to add in jars of brownie trifles with hazelnut whipped cream. Like any true Texas dessert they are best served cold right out of the ice chest and washed down with a Topo Chico.
Photography by DANA FERNANDEZ PHOTOGRAPHY | Venue located at PRETTY WOODS LANE | Event Design and Planning by THE PETAL REPORT | Floral Design by LANSON B. JONES & CO. FLORAL & EVENTS | Cake by BUTTERCUP BAKERY | Wedding Dress from by KATE MCDONALD from LOVELY BRIDE HOUSTON | Hair Styling and Makeup by HEY LOVELY MAKEUP | Invitations and Vow Books by HATCHCOVE DESIGNS | Event Rentals from KUHL LINSCOMB | Modeled by Megan Marie Tschumperlin and Ethan McGinnis | Film processed by THE FIND LAB